Dairy-Free

A hearty handful of kimchi lends big flavor to this speedy, satisfying stew.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.

This vibrant Middle Eastern dip made from walnuts and red bell peppers pairs perfectly well with fresh pita bread.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.

Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.

Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

Fresh orange juice, luxurious cocoa powder, and crunchy benne seeds transform fish fillets in Nicole A. Taylor’s genius recipe.

Store-bought tomato purée cooked with lots of warm spices such as cumin and garam masala packs tons of flavor into this simple fish curry.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

In this 30-minute dinner, tofu braises in soy sauce, mirin, and vinegar until it’s richly flavored.

Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

Sweet corn and fresh clams come together in this luxuriously creamy yet entirely dairy-free summer soup.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of peperoncini.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons.